Oriental Turnovers

mary Armstrong


This is a favorite hot appetizer I made during holiday get- togethers.


★★★★★ 1 vote

2-3 dozen with a 3 1/4 inch cutter or 4 dozen using a 2 3/4 inch cutter
40 Min
15 Min



  • 1 pkg
    8 ounce, cream cheese
  • 1/2 c
    butter or margarine
  • 1 1/2 c

  • 1 can(s)
    5 ounce, chicken drained, minced or chopped
  • 1 can(s)
    8 ounce, water chestnuts, drained, finely chopped
  • 2 Tbsp
    minced onion
  • 1 can(s)
    4 ounce, mushrooms, drained, chopped fine
  • 2 Tbsp
    soy sauce
  • 1/4 tsp
  • 1/4 tsp
  • 1/4 tsp
  • 1/2 tsp
  • 1/2
    slightly beaten egg ( reserve other half for sealing turnovers)

How to Make Oriental Turnovers


  1. CRUST:
    In a mixer cream the cheese and butter well. Cut in the flour with a broad blade knife. Mix well and chill for one hour.

    If dough gets too stiff in refrigerator, put in microwave on defrost for one minute.
  2. Roll out on a lightly floured pastry cloth (about the thickness of a quarter or a bit thinner. Cut circles with a 2 3/4 inch cookie cutter.
  3. Brush edges of circles with slightly beaten egg.
  4. For FILLING:
    Combine the chopped or minced chicken, water-chestnuts, onions, mushrooms, soy sauce, spices, sugar and 1/2 beaten egg.

    (Squeeze out some of the excess liquid when filling the turnovers).
  5. Put about one teaspoon filling in center of each, fold in half, seal edges with fork and prick top lightly.
  6. Brush each with 1/2 of egg remaining from filling slightly beaten.
  7. Bake at 450 degrees 12 to 14 minutes, or until golden brown. Serve warm.

Printable Recipe Card

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